Purinsubstanzen (Bd. IV, S. 1014)

Partial Hydrolysis Products Derived from Proteins and their Significance for Protein Structure.

“…Fodor et al (90,91,92,94) have subjected gelatin and its enzymic hydrolysis products to the action of boiling acetic anhydride and of glycerol at high temperatures. They claim to have isolated compounds of proline and hydroxyproline with glycine and alanine, and have studied the enzymic digestion of these products.…”